Boiled chicken with radish

Overview

Among the varieties of white radish, my favorite is the 45-day-old early-maturing radish. This kind of radish is small and can be eaten as much as you like. It is also easy to cook and has a soft texture. White radish has the effects of clearing heat and promoting fluid production, cooling blood and stopping bleeding, lowering qi and relieving phlegm, digesting food and resolving stagnation, appetizing and strengthening the spleen, smoothing qi and resolving phlegm.

Tags

• hot dishes
• home cooking
• chicken
• ginger
• pepper
• radish
• salt

Ingredients

Steps

1. 1 After defrosting the chicken, cut off the fat and chop the chicken into small pieces.

   

2. 2 After the electric pot is turned on, add chicken oil and stir-fry out the oil.

   

3. 3 Stir out the oil from the chicken fat and add a piece of chopped ginger and stir-fry until fragrant.

   

4. 4 Add the chopped chicken and stir-fry until the water dries up.

   

5. 5 Stir-fry the chicken until the water is dry, pour some hot water and bring to a boil, then simmer the chicken for half an hour.

   

6. 6 Peel the radish, wash and cut into small pieces with a hob. Set aside.

   

7. 7 After the chicken is cooked for half an hour, add the chopped radishes and cook until the chicken and radishes are cooked.

   

8. 8 After the radish is cooked, add an appropriate amount of salt and a small amount of pepper, stir well and then turn off the heat. After turning off the heat, simmer for a while with the remaining heat before eating.